Dinner

Copycat Longhorn Parmesan Crusted Chicken Recipe

ByMarina Montclair January 11, 2026January 11, 2026

Introduction

This Copycat Longhorn Parmesan Crusted Chicken offers a crispy, cheesy coating over juicy, well-seasoned chicken breasts. It’s an easy dish that combines bold flavors with comforting textures, perfect for a weeknight dinner or special occasion.

A close-up of a white plate holding a golden-brown baked chicken breast covered in a crispy, textured crumb layer sprinkled with small green herb pieces. The chicken's crispy topping shows some uneven browning, giving it a crunchy look. In the background, there are green beans, adding a fresh green color contrast. The surface under the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons olive oil
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
4 slices provolone cheese
1/4 cup ranch dressing or Caesar dressing
1 tablespoon chopped fresh parsley

Instructions

Step 1: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, garlic powder, and paprika.
Step 2: Heat olive oil in a skillet over medium-high heat. Sear the chicken on each side until golden brown, about 4 to 5 minutes per side.
Step 3: Transfer the seared chicken to a baking sheet. Spread a thin layer of ranch or Caesar dressing on top of each piece.
Step 4: In a small bowl, mix the Parmesan cheese and panko breadcrumbs together. Press this mixture firmly onto the top of each chicken breast.
Step 5: Place one to two slices of provolone cheese over each breadcrumb-coated chicken breast.
Step 6: Bake in a preheated oven at 400°F (200°C) for 10 to 12 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F.
Step 7: Garnish with chopped fresh parsley and serve immediately.

Tips & Variations

For extra crispiness, broil the chicken for 1-2 minutes at the end of baking, watching carefully to avoid burning.
Use Caesar dressing for a tangier flavor or ranch for a milder taste.
Add Italian seasoning to the breadcrumb mixture for additional herb flavor.
Substitute provolone with mozzarella or Swiss cheese for a different cheesy twist.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to maintain the crispiness of the coating, or use a microwave if short on time, though the crust may soften.

How to Serve

A close-up view of a white plate holding a single piece of golden brown breaded chicken breast. The top layer shows a crispy, crunchy coating with some green chopped herbs sprinkled evenly across the surface. The inside of the chicken is white and tender, slightly visible where a small bite was taken. In the background, green beans are slightly blurred, adding a fresh green color contrast. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. Adjust cooking time accordingly, as thighs may take slightly longer to reach 165°F internally.

What if I don’t have panko breadcrumbs?

You can substitute regular breadcrumbs, though panko provides a lighter, crispier crust. If using regular breadcrumbs, consider adding a little olive oil to the mixture to help with crisping.